Job Introduction
Package Description:
As one of the UK's fastest-growing independent businesses, Aspens places people at its core, offering endless opportunities for career growth. We provide fantastic learning and development programs, enabling you to gain qualifications with full support along the way.
We understand that the health and wellbeing of our employees are vital so we've just launched our brand new benefits programme which includes important things like private healthcare and enhanced parental leave, ways to save money and the opportunity to spend your birthday doing something special to you rather than working!
Please note, we expect all staff to share our commitment of safeguarding and promoting the welfare of children/young people so an enhanced DBS disclosure will be sought by the company
The Role
As a Sales Chef for Aspens Services, you are an ambassador for the business, representing us in a professional manner at all times. You will deliver sales presentations and collaborate with internal colleagues to achieve the best possible results for the company.
This role is 40 hrs per week, 52 weeks per year, £40,000 - £45,000 per annum
Main Responsibilities
Collaborate with Business Development Managers to deliver high-quality, bespoke food offers to prospective and existing clients.
Ensure compliance with all Company & Client policies, site rules, and statutory regulations relating to health & safety, safe working practices, hygiene, cleanliness, fire safety, and COSHH.
Being innovative and creative, undertake projects to continuously improve and evolve all food presentations across the education catering sectors.
Be accountable for the preparation, set up and delivery of all food presentations.
Develop strong relationships with regional teams, including Development Chefs, Group Managers, Chef Managers, and the Aspens Management Team.
Coach and develop chefs to ensure they can perform to the required capability level and can meet and maintain company standards, compliance & policies in all areas of food health, safety and quality.
At the request of the Business Development Managers, carry out site visits to evaluate and agree on future food offers
Assist the central development team in creating company-wide new innovative on-trend dishes, menus & initiatives. This can involve project work as a full development team that will require travel outside of your region.
Ensure that excellent levels of service are being delivered to customers. Training and coaching on-site teams to better their customer service practices.
To fully comply with company menus/concepts/offers & when working in units within the geographical area
Deliver & assist with delivering hospitality events, parent taster evenings & added value events promoting the best that Aspens can offer.
To work collaboratively with other regional development chefs on large scale events & projects - This may require nationwide travel & overnight stays.
Attend weekly sales meetings, quarterly Chef’s Boiler Room, and Divisional Training
The Ideal Candidate
Extensive experience in culinary arts and a strong knowledge of various cooking techniques, ingredients and cuisines
A recognised culinary qualification; such as NVQ Levels 1/2/3 or equivalent
Ability to develop new recipes and create innovative dishes, in line with the Government Food Stand Guidelines and Aspens Brand Standards
Proficiency in designing menus, considering factors such as dietary restrictions, cost-effectiveness, and seasonal availability.
Proficient in food preparations, cooking methods, and kitchen equipment operation. Knowledge of food safety and hygiene standards is essential.
Effective communication and collaboration with colleagues, including the ability to present to small and large groups. Understanding the different communication techniques required to both students and clients. Clear instructions and feedback to the Sales, Operations Teams and other stakeholders
Efficiently manage multiple tasks, work under pressure, and meet deadlines without compromising on quality
Meticulous approach to food presentations, ensuring dishes are visually appealing and adhere to the Company Standards
Ability to adjust recipes and menses to cater to various dietary requirements, cultural preferences, and customer feedback, whilst ensuring it is in line with the Company Guidelines
The ability to lead a team, delegate tasks, and foster a positive work environment. Collaboration with other chefs, kitchen staff, and management is crucial.